Lemon Thyme Pork Cutlets with Roasted Zucchini and Garlic Rice

This dish brings together tender pork cutlets, roasted zucchini and fluffy jasmine rice, all tied together with a bright lemon-thyme pan sauce. The sauce is made by deglazing the pan after searing the pork, picking up all those flavorful browned bits (fond) and combining them with butter, garlic, lemon juice and sour cream. It’s a simple technique that delivers restaurant-quality flavor at home.

Serve the pork and sauce alongside roasted zucchini and garlic-infused rice for a complete, satisfying meal. The zucchini gets nicely caramelized in the oven, while the rice is cooked with chicken stock concentrate for extra savory depth. This recipe is perfect for a busy weeknight when you want something delicious without a lot of fuss.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of water to a boil for the rice.
2. Trim zucchini and cut into ½-inch thick rounds. Place on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast until tender and lightly browned, about 15-20 minutes.
3. While zucchini roasts, cook rice: add jasmine rice to boiling water, reduce heat to low, cover and simmer for 15 minutes until tender. Drain excess water if needed. Stir in chicken stock concentrate and fluff with a fork.
4. Pat pork cutlets dry with paper towels. Season both sides with salt and pepper. Heat a large skillet over medium-high heat and add 1 teaspoon cooking oil. Sear pork until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Mince garlic and add to pan, stirring for 30 seconds until fragrant. Squeeze lemon juice into pan (about 2 tablespoons). Add ¼ cup water and scrape up any browned bits from the bottom. Simmer for 1 minute.
6. Remove pan from heat. Stir in remaining 2 tablespoons butter and sour cream until smooth. Strip leaves from thyme sprigs and stir in most of them, reserving a pinch for garnish. Season sauce with salt and pepper to taste.
7. Slice pork cutlets if desired. Serve pork over rice with roasted zucchini on the side. Spoon lemon-thyme sauce over pork and garnish with remaining thyme leaves.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or tenderloin medallions work well. Adjust cooking time as needed to reach an internal temperature of 145°F.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. For a dairy-free option, use a plant-based sour cream or omit and add a splash of broth.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to refresh the sauce.